Black Rice With String Beans

Lundberg Black & Mahogany Rice

1 Cup of Lundberg’s
2 Cups of Veggie Stock
1 Rapunzel Herb & Sea Salt Bouillon
1 Small Chopped Onion
2 Cloves of Chopped Garlic
1 Tbs. Of Extra Virgin Olive Oil

In a small pot add olive oil and saute onions and garlic. Once they are golden add veggie stock, bouillon and rice. Set on high flame until it starts boiling. Once it boils reduce to simmer and cover for 45 minutes.

I like to in a separate pot boil stock and add it to rice. You can use cold or room temperature stock but I find that it cooks easily.

Sauteed String Beans

1 Packaged of String Beans
1 Small Onion
2 Cloves of Garlic
1/4 Cup of Sesame Seeds to garnish
Salt and Pepper to taste

In a pan saute onions and garlic. Once they are both golden add string beans. Keep flame high to prevent too much water from releasing. Add salt, pepper and sesame seeds for taste and garnish.


***Now if your family still eats meat or seafood like my family does you can pair it like I did with a side of shrimp oreganata.

Panko Crusted Shrimp

1 Package of Frozen (thawed) Black Wild Shrimp (Remember NEVER farm only wild seafood.)
2 Cups of Panko Bread Crumbs
2 Eggs (you can also use egg whites)
1/2 Cup of Extra Virgin Olive Oil (Grape seed oil will work better because it burns at a higher temperature but since we rarely fry we only have olive oil so just be mindful not too have the flame too high.)

Coat shrimp in eggs and cover with panko bread crumbs. In a preheated hot pan with oil add shrimp. It will take about 2-3 minutes (as long as they are thawed). Place on a plate with a paper towel to remove excess oil.

Oreganata Sauce

1 Qt of Veggie Stock
2 Lemons Juiced
1 Tbs. of Italian Seasoning
1/2 Bunch of Parsley
1 Small Onion Chopped
2 Garlic Cloves Chopped
1 Tbs. of Extra Virgin Olive Oil

In a sauce pot heat up oil and add onion and garlic. Once golden add veggie stock, lemon juice, Italian seasoning and parsley. Let it simmer for about 10 minutes.

I like to add sauce over shrimp once it is time to plate and serve. If you put shrimp in sauce too ahead of time the panko will absorb the sauce and start peeling off shrimp.